Cornbread Croutons Recipe

Active Time:

5 mins

Bake Time:

15 mins

Cool Time:

10 mins

Total Time:

30 mins

Yield:

2 cups

We've devised a fantastic technique that brings new life to leftover cornbread: cornbread croutons.

In this recipe, we toss cubes of cornbread with olive oil, salt, and pepper, then toast them in the oven until they achieve a lovely shade of golden-brown. The result is perfectly crisp cornbread croutons, ideal for topping our favorite Southern Cobb Salad (or really any dish that could use a bit of extra starch). We also love these cornbread croutons served atop chili or some of our other favorite soups.

Learn how to make cornbread croutons, and don't blame us if you're suddenly looking for excuse to have extra cornbread on hand.

Ingredients for Cornbread Croutons

To make these croutons, you'll need just four ingredients:

Day-old cornbread, cubed into 1-inch pieces
Black pepper and salt: For seasoning.
Oil: For helping to brown the croutons in the oven.

From there you can get creative, tossing in spices, herbs, or anything else you desire.

No leftover cornbread on hand? Make a batch of homemade cornbread or grab store-bought for a quick shortcut. If using a fresh batch, be gentle while tossing with seasonings to help keep the cornbread from crumbling.

How To Make Cornbread Croutons

Quick, easy, and impressive, these croutons are a great way to use up leftovers, while adding flavor and crunch to any dish. To start, preheat the oven to 375°F. Then follow the full recipe that's further below. Here's a brief outline:

Step 1. Toss cornbread cubes with pepper, olive oil, and salt.
Step 2. Space one inch apart on a baking sheet.
Step 3. Bake until golden, about 15 minutes, turning once halfway through cooking. The croutons will be golden brown, crunchy, and ready to top salads, soups, and more.

Ways To Serve Cornbread Croutons

These perfectly crisp cornbread nuggets add flavor and texture to a variety of dishes, and are ideal for topping salads, chilis, or soups. Try them on our Slow-Cooker Chipotle-Tomato Soup, Butternut Squash Soup, Harvest Salad, Grilled Peach Salad with Chipotle-Raspberry Vinaigrette, and more.

How To Store Leftover Cornbread Croutons

There's no better excuse to make a salad than having delicious croutons at the ready. Store the baked croutons in an airtight container at room temperature for up to one week, or freeze for up to one month. If the croutons begin to soften over time, pop them back in the oven to toast them up before serving.

More Recipes for Leftover Cornbread You'll Love

Leftover cornbread can be repurposed in a myriad of ways, and these are some of our favorites:

Editorial contributions by Katie Rosenhouse.

Ingredients

2 cups cubed (about 1-in. pieces) day-old cornbread
1/2 tsp. black pepper
2 Tbsp. olive oil
1/2 tsp. salt

Directions

Prepare oven:

Preheat oven to 375°F.
Coat cornbread cubes:

Place cornbread cubes, pepper, olive oil, and salt in a medium bowl. Gently toss to coat, being careful to keep cubes intact.
Put cubes on baking sheet:

Arrange 1 inch apart on a small baking sheet.
Bake croutons:

Bake until golden brown and crispy, about 15 minutes, turning cubes once halfway through cook time. Cool slightly, about 10 minutes.

Frequently Asked Questions

Can I use fresh cornbread for cornbread croutons?

Stale cornbread will crumble less than using a fresh batch, but in a pinch you can use fresh homemade or store-bought cornbread—just be gentle when tossing with seasonings.
How do you keep homemade croutons crunchy?

Moisture is the enemy of croutons. Store the baked croutons in an airtight container, whether at room temperature or frozen. If they do begin to soften, toast them up in the oven for a fresh, crisp texture before serving.
What can I use to season cornbread croutons?

These croutons can be seasoned any way you like, by tossing spices, dried herbs, or even Parmesan cheese into the mix before baking. Try cayenne for a little heat, paprika for warmth, or rubbed sage for an earthy flavor.